Equipment and supplies:

Knife and cutting board

Large cooking pot

Instructions:

Cut zucchini into ¼-inch pieces. Peel and finely chop the onion and garlic.

Heat the olive oil in a large stockpot over medium heat. Cook zucchini and onion just until they begin to soften, about 5 minutes. Add in garlic and stir. Pour in tomatoes and stock. Season with black pepper. Cook over medium heat until soup thickens slightly and veggies are tender, about 15-20 minutes.